Chef

In this role, the Chef reports to the General Manager and is responsible for supporting the day to day business of the restaurant and will be a key player in ensuring the team works together to accomplish their responsibilities with a sense of urgency and pride. This includes working with our cross-functional teams to meet the needs of our patrons. The Chef is a representative of the establishment and shall act in accordance with the provisions outlined in the establishment’s policies.

Duties and Responsibilities include, but are not limited to:

• Hiring and motivating staff during demanding service periods, creating a positive working environment.
• Create menu for different seasons and weekly specials.
• Inventory management to ensure stations stay stocked during service.
• Ordering & Keeping accurate records. Send reports and answer questions to General Manager or President of the board.
• Working with our suppliers on product and pricing.
• Recruiting, training and educating staff.
• Staff schedules to be approved, posted for the staff, and provided to management on a weekly basis.
• Maintaining all health standards and follow all the required codes.
• Ensuring the kitchen is cleaned to health code and set to closing standards at the end of each shift.
• Facilitating and assisting external and internal customers professionally.
• Maintain professional and team-oriented environment with staff and management.
• Implement and comply with all goals and objectives as stated by supervisor and management.

Key Requirements:

• Must have Manager Serve safe certificate.
• Must be able to pass a background check and probable cause drug test.
• Must have a valid driver ’s license.
• General understanding of DHEC laws and regulations as it relates to the position.
• Providing assistance to management in evaluation of individual kitchen staff performance.
• Previous cooking experience required.

Dress Code

• Uniforms will be provided.
• Uniforms should be clean and pressed when on duty.

Physical Demands

• Must be in adequate physical condition to perform job tasks required to include lifting up to 50 pounds, standing on your feet for hours at a time, bending and twisting.*
• Must provide professional behavior and quality job performance.**
• Must be able to effectively communicate with others both verbally and in writing.**
• Must be able to work well under stress and meet deadlines.*

Working Conditions

• While performing the duties of this job, the Chef will primarily work in a kitchen-based setting around hot cooking elements, much of it on their feet.
• The Chef must be able to multi-task to support both the kitchen and the floor staff as needed.
• Work schedule may include mornings, evenings, holidays and weekends.
• There may be periods of high stress related to the responsibilities of this position. Often have to work very fast under pressure during busy hours.
• Job hazards may include slips and falls, cuts, and burns but injuries are seldom serious.
• An individual in this position will be expected to perform additional job responsibilities and duties as assigned and/or as necessary.

Education

• A high school diploma is required.
• 2-3 years of kitchen/restaurant management preferred.
• Servsafe manager certified.

Job Type: Full-time

Experience level:

• 2 years

Shift:

• 8 hour shift
• Evening shift
• Night shift

Weekly day range:

• Every weekend
• Monday to Friday

Work setting:

• Bar
• Café
• Casual dining restaurant

Work Location: In person

Salary : $30,000 - $40,000